Asian-Style Noodle Soup with Beef Sausage

Instead of making meatballs from scratch, try dropping beef sausage meat into a simmering broth to poach. It’s a super-simple way to get both tender juicy meatballs and a flavourful soup broth too.
Yield 4 Servings Prep. Time 15 min Cooking Time 20 min Total Time 35 min


Here are the following ingredients:

  • 1 lb (500 g) Beef Sausages (about 4)
  • Vegetable oil
  • ¼ cup (60 mL) fresh cilantro leaves, minced
  • 1 tbsp (15 mL) EACH minced gingerroot, green onion and garlic
  • 2 boxes (each 900 mL) chicken broth
  • ¼ tsp (1 mL) hot pepper flakes, or to taste (optional)
  • 1 cup (250 mL) cut frozen or fresh green beans
  • ½ cup (125 mL) julienned or grated carrot
  • 1 cup (250 mL) broken spaghetti or spaghettini
  • Fresh lime juice
  • Soy sauce
  • Chopped fresh cilantro and sliced green onions (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine cilantro, gingerroot, green onion, garlic, hot pepper flakes (if using) and broth in a large saucepan; bring to a simmer over medium-high heat.

  2. Cut sausage casing open on one end of each sausage and pinch out teaspoonful (5 mL) portions of meat, carefully dropping into simmering broth; simmer for 1 minute. Stir in noodles and return to a simmer, stirring. Reduce heat and boil gently, stirring occasionally, for about 8 minutes or until spaghetti is almost tender.

  3. Stir in green beans and carrot. Return to a simmer and cook for 6 minutes until beans are tender and sausage is completely cooked. Season to taste with fresh lime juice and soy sauce. Garnish with additional cilantro and/or green onions, if desired.